Any Bbq Experts Out There?

[Broseph]

A few questions for you.
Which online Bbq chefs do you follow?
Dry rub vs wet and why?
Coal vs wood and why?
Do you agree that parboiling or steaming meat is best as it adds moisture and your result is soft,moist results?

Anything else to throw in then go right ahead.

[RATTER15]

I just find it easier to cook in the kitchen!

[Prudie]

There are BBQ experts? I thought they were just men who shoved stuff on and hoped for the best.

[Broseph]

Aaah but were do we retrieve our hunter/gatherer primal alpha male roots if not in front of a dangerous open flame?

[Broseph]

/There are BBQ experts? I thought they were just men who shoved stuff on and hoped for the best./

They do but those who want to make the evening sparkle come to sites like these and use the experiences of those in the know to pull off successful meals and pass it off as they're own ;) Of course not :)

[DTCwordfan]

either, it's your preference, I've done both, I probably lean to wet and I make my own marinades....

wood for the smoke factor, cedar or mesquite, soak the wood for four hours before using it and it's reusable, base material wood or charcoal...gas is okay if regs force you to.

I cook straight, only ribs I bake before hand, then marinade overnight before the final cook off

Best tip - don't overcook it but let your meat rest on the edge of the barbie, fifteen -twenty mins for beef and lamb minimum, fifteen for chicken and white meat, even fish benefits from five to ten, the juices from the centre of the meat spreading outwards as it rests and giving that 'delish' flavour - if you cut into an extremely rare steak and it 'bleeds' red, you have been too quick.

2nd best tip, don't underestimate the power of chipotle, it's a wonderful bbq spice....

[DTCwordfan]

marinade, a good splodge of tommy k, spalsh of basalmic, splash of maple syrup, splash of worcester, dollop of dijon mustard, dark brown sugar, throw in whatever herbs, pepper, a tad of salt, chipotle, chopped chillis, and whisk, splash of dark rum/or white wine....blend in a reasonable but not premium olive oil......

[Broseph]

Thanks DTCwordfan. Where do you get the wood from?

[woofgang]

Cobb barbie and Cobblestones fuel.

The stuff goes on raw. I am disinclined to marinate or rub as I think it overwhelms the taste of the food, exception is chicken breast chunks which i soak in equal parts of greek yoghurt and Pataks Tandoori paste

[rsvp]

The only liquid I've ever seen going on a braai meat is beer - but then as a mere woman at these feasts I wasn't allowed too close to the fire lest I made helpful suggestions to the men about how to do things.

[diddlydo]

Never, ever parboil the meat.

[Broseph]

/Never, ever parboil the meat./

That sounds like a warning you usually hear on horror films. We didn't parboil this time but why the mysterious warning?

[woofgang]

it will make it grey and tough and remove flavour. Can I ask where you got that advice from? If it was from an american source, are you sure they didn't say part broil which is grilling.

[Broseph]

Woofgang I've seen quite a few sources but most recently a cookery program about an Australian Sri lankan chef in Mexico where they did this.

I was under the impression that a juicy marinaded half cooked meat would be less likely to burn and retain all of it's succulent moisture which makes sense.

[ummmm]

I think people make the mistake of putting the food on the BBQ while it's still flaming.

[Broseph]

Aah you've just reminded me of another bbq question,thanks.

[woofgang]

Broseph, are you sure he BOILED it, as in plonking raw meat in a pan of water and stock and bringing it to the boil then simmering?